Tomato, Feta and Mint Tart
Lovely simple recipe, tastes great. Serve warm with a leafy salad, black olives and some Italian
ciabalta bread. For ease, use a ready-made pastry case.
You will need:
Handful of fresh mint leaves (or you could use basil instead, if you prefer)
1 large tomato
200g packet fela cheese
2 medium eggs
150ml/ 1/4 pint double cream
Freshly milled black pepper
20cm/ 8 Inch cooked pastry case
1. Preheat the oven to 190"C, Fan 175"C, Gas 5.
2. Roughly chop the mint leaves. Thinly slice the tomato.
Crumble the feta cheese or cut it into small cubes. Break
the eggs into a bowl, add the cream and a liltle black
pepper and beat well.
3. Put the pastry case (still in its foil tray) on a baking sheet.
Spread the chopped mint in the base and top with the
tomato and then the cheese. Pour the egg mixture over the
4. Put into the hot oven and cook for about 25 minutes or
until golden brown and set.